Corned Beef Stir-Fry

Name: Corned Beef Stir-Fry
Prep time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup beef stock; 2 tablespoons rice wine vinegar; 2 tablespoons sugar; 2 teaspoons soy sauce; 2 teaspoons chili garlic sauce; 1 teaspoon cornstarch; 1 lb corned beef, cubed; 2 tablespoons neutral oil (like canola); 2 packages (12 oz) frozen vegetables (stir-fry variety or your favorite); Rice, for serving; Fresh cilantro, garnish; Chili garlic sauce, garnish

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Prep 15 min
Total 30 min
Servings 4

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A great twist on classic stir-fry using corned beef!

by: Macheesmo

Updated Mar 16, 2017

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Ingredients

Sauce

1 cup beef stock
2 tablespoons rice wine vinegar
2 tablespoons sugar
2 teaspoons soy sauce
2 teaspoons chili garlic sauce
1 teaspoon cornstarch

Stir Fry

1 lb corned beef, cubed
2 tablespoons neutral oil (like canola)
2 packages (12 oz) frozen vegetables (stir-fry variety or your favorite)
Rice, for serving
Fresh cilantro, garnish
Chili garlic sauce, garnish

Steps

1

For sauce, whisk together beef stock, rice wine vinegar, sugar, soy sauce, chili garlic sauce and cornstarch. Set aside.
2

Cut corned beef into 1/4-inch cubes. In a large skillet or wok, add a drizzle of oil over medium-high heat. Once the oil is hot, add corned beef and cook until crispy on the edges, 4-5 minutes.
3

Meanwhile, cook according to package directions. Since veggies will cook more in the stir-fry, use the lowest guideline for microwaving time. If the package has a sauce included, rinse the sauce off in a colander after cooking.
4

Toss thawed veggies into the skillet or wok with the corn beef and toss to combine. Cook until heated through.
5

Pour stir-fry sauce in and let reduce for 2-3 minutes.
6

Serve stir-fry immediately over rice with fresh cilantro and extra chili garlic sauce.

Expert Tips

tip 1
If you're getting your corned beef from a butcher, have them slice it for you into 1/4-inch thick slices.

Nutrition Information

310 Calories, 22g Total Fat, 17g Protein, 11g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 310

Calories from Fat: 200

Total Fat: 22g; 34%

Saturated Fat: 6g; 28%

Trans Fat: 1/2g

Cholesterol: 80mg; 26%

Sodium: 1250mg; 52%

Potassium: 160mg; 5%

Total Carbohydrate: 11g; 4%

Dietary Fiber: 2g; 8%

Sugars: 0g

Protein: 17g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 20%; 20%

Calcium: 0%; 0%

Iron: 10%; 10%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Stir fry is typically Asian, but this version has favorite St. Patrick's Day flavors. There’s nothing that signifies St. Patrick’s Day more to me than a big corned beef. I highly encourage you to make your own, but you can also buy a really good one these days. One problem: You will almost certainly have a lot of leftovers and probably get sick of eating it as-is. Stir-fry to the rescue! Corned beef is really flavorful, so you don’t need a lot of other stuff to make a great stir-fry out of it. Some veggies and a simple sauce will get the job done. The key to a successful stir-fry is having everything ready. You can use any kind of frozen veggies. If you're getting your corned beef from a butcher, have them slice it for you into 1/4-inch thick slices. This is a great, easy stir-fry. Serve it over rice and good luck to ya!